Thai recipes easy |Chicken Satay

Chicken Satay

Ingredients

• Turmeric 1 tsp ground
• Shallots 3-4 peeled and sliced thin
• Lemongrass 1 stalk sliced thin
• diagonally
• Galangal ¼” piece fresh
• Garlic 1 clove peeled and smashed
• Sea Salt ½ tsp
• Sugar 2 tsp
• Cooking oil 2 tbsp Canola or peanut
• Bamboo Skewers 20

Instructions

1. Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches.

2. Stirring often, dry roast coriander seeds in a wok over medium heat.

3. Grind coriander seeds in a mortar and pestle.

4. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic.

5. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour.

6. Prior to cooking, soak bamboo in water for 10 minutes.

7. Skewer 2 to 3 pieces of chicken per bamboo stick.

8. Grill over open flame until cooked.

Thai food recipes | Thai coconut chicken soup

Tom Kha Gai (Thai coconut chicken soup)

One of the tastiest and easiest Thai foods to prepare, tom kha simply requires fresh lemongrass –dried galangal and packaged coconut milk will still produce a decent soup. While technically a soup, it is typically served with rice and eaten like a curry, ladled over the rice and then eaten.

Ingredients

• Dried Galangal Slices 2-3 pcs
• Lemon Grass (fresh) 2 pcs
• Garlic 1 clove
• Tamarind Paste 1 pinch
• Fresh Chilies 3-4
• Fish or Soy Sauce to taste
• Chicken ½ lb
• Coconut milk 13.5 oz can

Instructions

1. Boil 1 cup of water with galangal, lemon grass, garlic, and tamarind for 2-3 minutes.

2. Add chicken (pre-cut into 2” pieces) to boiling water and cook for 8-10 minutes.

3. Add coconut milk and return to boil. Boil for 3 minutes.

4. Add fish sauce (1tbsp), soy sauce, and 2 slices of white onion. Boil for one minute.

5. Remove from heat and serve with rice.

Thai Green Curry | Gang Keo Wan

Thai Green Curry | Gang Keo Wan

Typically gang keo wan (Thai green curry) is prepared with beef, though chicken, pork, or fish can be substituted. This dish also lends itself well to vegetarians, who may add different vegetables, such as carrot or zucchini. As a mild curry, the level of spiciness can be adjusted up or down to taste.

Ingredients

• Beef 400 g (around 1lb)
• Green Curry Paste 3 tbsp
• Coconut Milk 2 ½ cups
• Thai Eggplants 5 quartered
• Red Spur Chilies 2-3 sliced diagonally
• Kaffir Lime Leaves 2 torn
• Sweet Basil Leaf ¼ cup (optional)
• Fish or Soy Sauce 1 ½ tbsp
• Palm Sugar 1 ½ tsp
• Cooking Oil 1 tbsp (corn
• safflower
• or peanut oil)
• Sweet Basil Leaves and Red chili slices for garnish.

Instructions

1. Prepare beef by slicing into strips around 1/3” (3cm) in width.

2. Over medium heat, sauté green curry paste in oil until fragrant.

3. Reduce heat and gradually add 1 ½ cups coconut milk until green oil appears.

4. Add beef and kaffir lime leaves, cooking for 3 minutes or until beef is cooked.

5. Transfer to a pot and gradual bring to a boil with remaining coconut milk, palm sugar, and fish sauce.

6. Once boiling add eggplants and cook until tender.

7. Once eggplants are cooked, turn off heat and add sweet basil and red chilies.